Homemade English Muffins (Printable)

Soft, golden English muffins with signature nooks and crannies. Perfect for breakfast with butter and jam.

# What You'll Need:

→ Dough

01 - 3 cups bread flour
02 - 1 1/4 cups whole milk, lukewarm
03 - 2 1/4 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon fine sea salt
06 - 2 tablespoons unsalted butter, melted

→ For Greasing and Dusting

07 - 1 tablespoon neutral oil or extra butter
08 - 2 tablespoons cornmeal or semolina

# How to Make It:

01 - Dissolve yeast and sugar in lukewarm milk. Let sit for 5-10 minutes until frothy and bubbly.
02 - Combine bread flour and salt in a large bowl. Create a well in center, pour in yeast mixture and melted butter. Mix until shaggy dough forms.
03 - Turn onto floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively use stand mixer with dough hook for 5-6 minutes.
04 - Place dough in lightly oiled bowl, cover with towel or plastic wrap. Let rise in warm spot for 1-1.5 hours until doubled in size.
05 - Punch down dough and transfer to floured surface. Roll to 3/4 inch thickness. Cut circles using 3-inch round cutter. Reroll scraps to yield 8 muffins total.
06 - Dust baking sheet with cornmeal or semolina. Place muffins on sheet, spacing slightly apart. Sprinkle tops lightly with additional cornmeal.
07 - Cover loosely and proof for 25-30 minutes until slightly puffed.
08 - Preheat skillet or griddle over low-medium heat. Lightly grease with oil or butter. Cook muffins in batches for 7-9 minutes per side until deeply golden and cooked through, reaching internal temperature of 200°F. Adjust heat as needed to prevent burning.
09 - Transfer to wire rack to cool completely. Split with fork to create signature nooks and crannies. Toast and serve with butter, jam, or desired toppings.

# Expert Suggestions:

01 -
  • The nooks and crannies you create at home put store bought versions to shame
  • Nothing beats splitting a warm muffin straight from the pan
  • The dough comes together with ingredients you already have in the pantry
02 -
  • Low and slow cooking is essential or the outsides will burn before the centers cook through
  • Always split English muffins with a fork, not a knife, to preserve those precious nooks and crannies
  • The cornmeal on both sides is what creates that classic texture and prevents sticking
03 -
  • Do not skip the cornmeal, it is what gives homemade muffins their authentic texture and appearance
  • Let the muffins cool completely on a wire rack before storing to prevent soggy bottoms
  • Freeze extras in a zip top bag and reheat in the toaster for a quick weekday breakfast

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